Whole Grain Rice Pilaf with Cranberries and Pecans

Whole Grain Rice Pilaf with Cranberries and Pecans
 

Source:

Source: USA Rice Federation

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Yield: 10 (1/2 cup) Servings

Ingredients & Directions

2 tbsp.
1/2 c.
1/2 tsp.
1/2 c.
1/2 tsp.
1/4 tsp.
1/2 c.
4 c.
2 tbsp.
1/3 c.

 

Olive or vegetable oil
Sliced leeks
Ground cinnamon
Chicken broth or stock
Salt
Freshly ground pepper
Dried cranberries
Cooked brown rice or whole grain blend*
Prepared raspberry vinaigrette dressing
Toasted pecans, coarsely chopped
Salt, to taste
Pepper, to taste

Method

1. In skillet or sauté pan, heat oil; add leeks and sauté until tender-crisp. Add cinnamon and cook until aromatic.

2. Add chicken broth, salt, pepper and dried cranberries. Heat to a simmer.

3. Add cooked rice and vinaigrette dressing; toss to coat.

4. Season to taste with salt and pepper. Top with toasted pecans. Serve warm or room temperature.

5. *cook according to package directions

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